Party Chicken Salad
A great-tasting Asian-style chicken salad with toasted slivered almonds, grapes and mandarin oranges.
2 whole broiler-fryer chicken breasts, cooked, boned, cut into bite-size pieces
1 (4-ounce) can water chestnuts, drained and sliced
1/2 pound seedless grapes
1/2 cup thinly sliced celery
1/2 cup slivered almonds, toasted
3/4 cup mayonnaise
1 teaspoon curry powder
2 teaspoons soy sauce
2 teaspoons lemon juice
1/2 cup mandarin orange sections
Lychee nuts for garnish (optional)
- In large bowl, place chicken; add water chestnuts, grapes, celery and slivered almonds. Mix together gently. (This can be done up to 8 hours prior to serving if covered and refrigerated.)
- In small bowl, place mayonnaise, curry powder, soy sauce and lemon juice; stir with wire whisk until well blended.
- Up to 4 hours before serving, gently add mayonnaise mixture and mandarin oranges to chicken mixture.
- Serve on Bibb lettuce and garnish with lychee nuts, if desired.
Makes 6 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.